Creamy Shrimp Orzo (Easy One-Pan Meal)

The 30-Minute Answer to “What’s for Dinner?”

Living in a vibrant coastal city like Charleston, South Carolina, I’m surrounded by incredible food, especially fresh seafood. There’s a constant desire to create elegant, flavorful meals that celebrate this bounty. But let’s be real—after a long day, the last thing I want is a complicated recipe with a mountain of dishes. This posed a classic weeknight dilemma: can you make a restaurant-quality meal that’s both quick and easy?

The answer is a resounding YES, and it comes in the form of this incredible one-pan shrimp orzo recipe. This dish is a true game-changer. It delivers a creamy, luscious, and deeply flavorful meal with succulent shrimp and tender orzo, all in one pan and on your table in under 30 minutes. Get ready to solve your dinner dilemma for good.

Your One-Pan Wonder Ingredient List

This recipe is all about synergy, with each ingredient building on the last to create a harmonious and delicious sauce. We’ve broken it down into two simple groups.

For the Perfectly Seasoned Shrimp:

For the Creamy Orzo & Sauce:

this now & bake later ❤️

Your 30-Minute Timeline

From prep to plate, this elegant meal is faster than most food delivery services.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Data Insight: One-pan meals are a certified kitchen hack. Not only do they save time on cooking, but they can reduce active cleanup time by over 50% compared to a traditional meal requiring a separate pot for pasta, a pan for sauce, and a pan for protein.

Step 1: Season and Sear the Shrimp

In a medium bowl, toss the peeled and deveined shrimp with the smoked paprika, Italian seasoning, salt, and pepper until they are evenly coated. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the minced garlic and cook for just 30 seconds until fragrant. Add the seasoned shrimp to the pan in a single layer and cook for 1-2 minutes per side, just until they turn pink and opaque. Do not overcook! Remove the shrimp from the skillet and set them aside on a plate.

Step 2: Toast the Orzo

To the same skillet, add the chopped sun-dried tomatoes and the uncooked orzo. Stir constantly for about 1 minute. Toasting the orzo brings out a nutty flavor and helps it cook more evenly.

Step 3: Simmer and Cook

Pour in the chicken stock and ¼ teaspoon of salt, scraping up any delicious browned bits from the bottom of the pan. Bring the liquid to a boil, then reduce the heat to a simmer. Cover the skillet and let the orzo cook for 10-12 minutes, or until it is al dente and most of the liquid has been absorbed. Be sure to stir it occasionally to prevent sticking.

Step 4: Make It Creamy

Stir in the chopped artichoke hearts and the fresh spinach, cooking until the spinach has wilted completely, about 2 minutes. Pour in the heavy cream and stir until a creamy, luscious sauce forms. Season with additional salt and pepper to your taste.

Step 5: Combine and Serve

Return the cooked shrimp to the skillet and stir gently to combine everything and warm the shrimp through. Let it all simmer for one more minute, then remove from the heat. Serve immediately, garnished with fresh parsley or Parmesan cheese if desired.

Estimated Nutritional Information

Here is an approximate nutritional breakdown per serving (assuming 4 servings).

• Calories: 650 kcal
• Carbohydrates: 45g
• Protein: 35g
• Fat: 38g
• Fiber: 6g

Disclaimer: This is an estimate and will vary based on your specific ingredients.

Lighter Swaps & Delicious Variations

This recipe is fantastic as is, but it’s also incredibly versatile.

• Lighter Cream Sauce: To reduce the fat content, you can substitute the heavy cream with half-and-half, evaporated milk, or even a mixture of milk and a little cornstarch for thickening.
• Add a Citrus Kick: A squeeze of fresh lemon juice stirred in at the very end will brighten all the flavors beautifully.
• Veggie-Packed: Feel free to add other quick-cooking vegetables like chopped asparagus, peas, or red bell peppers. Add them in the last 5 minutes of the orzo’s cooking time.
• Change the Protein: This recipe works great with seared chicken breast (cubed) or even scallops instead of shrimp.

Serving Suggestions

This is a true one-pan meal, so it doesn’t need much accompaniment.

• Crusty Bread: A must-have for soaking up every last drop of that incredible cream sauce.
• Simple Green Salad: A lightly dressed arugula or mixed green salad provides a fresh, peppery contrast.
• Garnish: A sprinkle of fresh chopped parsley, red pepper flakes for heat, or freshly grated Parmesan cheese are all wonderful finishing touches.

Common Mistakes to Avoid

1. Overcooking the Shrimp: Shrimp cook in a flash. Searing them for just a minute or two per side and then removing them from the pan is the key. They will finish cooking when you add them back to the hot sauce at the end, ensuring they are tender and juicy, not rubbery.
2. Forgetting to Toast the Orzo: This quick, one-minute step adds a surprising amount of nutty depth to the dish. Don’t skip it!
3. Letting the Orzo Stick: As orzo cooks, it releases starches that can cause it to stick to the bottom of the pan. Stirring it a couple of times while it simmers will prevent this and ensure even cooking.
4. Boiling the Cream Sauce: Once you add the heavy cream, keep the heat on low. Boiling a cream sauce can cause it to separate or “break.” A gentle simmer is all you need.

Storing and Reheating Tips

This dish is best enjoyed fresh, but leftovers are still a delicious treat.

• Storing: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat gently in a saucepan over low heat. You may need to add a splash of milk or chicken stock to loosen the sauce as it will thicken upon chilling. Avoid the microwave if possible, as it can make the shrimp tough.

Your New Favorite Weeknight Hero

This one-pan shrimp orzo recipe is the perfect solution for busy nights when you crave something comforting, elegant, and incredibly delicious without the hassle. With its creamy sauce, savory sun-dried tomatoes, and perfectly cooked shrimp, it’s a complete meal that is sure to impress your family and save your sanity.

Give this recipe a try and let us know how it transforms your weeknight dinner routine! Leave a comment and a rating below—we love hearing from you. For more quick and easy meal ideas, be sure to subscribe.

Frequently Asked Questions

Q1: Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works perfectly. For the best results, thaw the shrimp completely before you start. You can do this by placing them in a colander under cold running water or by letting them thaw overnight in the refrigerator. Pat them very dry before seasoning.

Q2: Can this shrimp orzo recipe be made dairy-free?

You can make a dairy-free version by substituting the heavy cream with a full-fat coconut milk or a dairy-free cooking cream alternative. The flavor profile will change slightly, but it will still be delicious and creamy.

Q3: My orzo came out sticky or mushy. What went wrong?

This can happen for a couple of reasons. First, make sure you’re using the correct ratio of liquid to orzo (in this case, 2 cups of stock to 1 cup of orzo). Second, avoid overcooking it. Start checking for doneness at the 10-minute mark. Like any pasta, orzo should be cooked al dente.

Q4: I don’t have sun-dried tomatoes. What’s a good substitute?

If you don’t have sun-dried tomatoes, you could substitute them with 1 cup of halved cherry tomatoes, added along with the stock. For a different flavor profile, you could also use roasted red peppers or a tablespoon of tomato paste, stirred in while you toast the orzo.

Creamy Shrimp Orzo: The One-Pan Wonder

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• Author: Evelyn Marcella Rivera
• Total Time: 30 minutes
• Yield: 4 people 1x

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Description

Tender, perfectly seasoned shrimp meet nutty toasted orzo and plump artichoke hearts in a luxuriously creamy, garlic-infused sauce. Ready in just 30 minutes from start to finish, this one-pan meal is a true kitchen hack—minimal cleanup, maximum flavor.

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Ingredients

Units USM Scale 1x2x3x

For the Perfectly Seasoned Shrimp:

• 1 lb Raw large shrimp (Peeled & deveined 16-20 count)
• 1 tsp Smoked paprika (Adds color & smoky depth)
• 1/2 tsp Italian seasoning (Blend of thyme basil, oregano, rosemary)
• 1/4 tsp Kosher salt (Adjust to taste)
• 1/4 tsp Black pepper (Freshly cracked)
• 5 cloves Garlic (Minced)
• 2 Tbsp Olive oil (For searing)

For the Creamy Orzo & Sauce:

• 1/3 cup Sun-dried tomatoes (Chopped oil-packed preferred)
• 1 cup Uncooked orzo (Small rice-shaped pasta)
• 2 cups Chicken stock (Low-sodium preferred)
• 1/4 tsp Kosher salt (Adjust to taste)
• 14 oz can Artichoke hearts (Drained & chopped)
• 4 oz Fresh spinach (About 4 large handfuls; will wilt)
• 1 cup Heavy cream (For ultra-creamy finish)
• To garnish Fresh parsley (Chopped optional)

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Instructions

Season & Sear the Shrimp:

1. In a bowl, toss shrimp with paprika, Italian seasoning, salt, and pepper.
2. Heat olive oil in your skillet over medium-high. Add garlic; sauté 30 seconds.
3. Add shrimp in a single layer; cook 1–2 minutes per side until pink. Remove and set aside.

Toast the Orzo:

1. Add sun-dried tomatoes and orzo to the same pan. Stir constantly for 1 minute to toast the pasta.

Simmer the Orzo:

1. Pour in chicken stock and sprinkle in salt. Scrape up any browned bits.
2. Cover, reduce heat to medium-low, and simmer 10–12 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.

Build the Cream Sauce:

1. Stir in artichoke hearts and spinach; cook until spinach wilts, about 2 minutes.
2. Pour in heavy cream and stir until the sauce is smooth and glossy. Season with extra salt and pepper if needed.

Combine & Serve:

1. Return shrimp to the pan, gently folding to coat and warm through, about 1 minute.
2. Remove from heat. Garnish with chopped parsley (or extra Parmesan) and serve immediately.

Notes

• One-Pan Hack: Cuts active cleanup time by over 50% vs. separate pots for pasta, sauce, and protein.

• Swap-Ins: Use shrimp scampi seasoning or add a squeeze of lemon for brightness.

• Make-Ahead: Prep shrimp and chop veggies in the morning; cook later.

• Storage: Leftovers keep 2 days refrigerated; reheat gently with a splash of stock.

• Veggie Boost: Stir in diced zucchini or cherry tomatoes with the spinach.

 

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course, Pasta
• Cuisine: American, Mediterranean, One-Pan Meals

Nutrition

• Calories: 650